A clambake is possibly my favorite meal ever! It’s impossibly simple, serves a crowd, and it looks so impressive. We serve it every year at our beach house for the Fourth of July. It’s always a hit (with the exception of one year when some people showed up with another guest and then told us they didn’t like shellfish - so they sat on the side and watched us eat - awkwardly).

I usually make this for a crowd. It’s a really simple way to feed a crowd. But it’s also a really fun weeknight dinner for the family! In the summer it’s a fun way to make a regular weeknight dinner seem a little more fun. Also, you don’t actually need plates.

When we make clambake for the crowd, we usually just roll out freezer paper on the table. When the clams have opened up, then we just pour it out on the table (after draining of course!) Add a few bowls of melted butter and you don’ need any other dishes! Or you can use dishes and be more civilized. Your call.

Clambake

Serves 4-6

2 cups water

1-12 ounce pale ale

2 pounds fingerling potatoes

1 pound kielbasa, cut into two inch lengths

2 lemons, cut into rounds

14 ounce bag frozen pearl onions

4 ears of corn

6 cloves garlic

2 pounds clams

2 pounds mussels

2 tsp Old Bay Seasoning

¼ cup butter, melted

1 loaf crusty bread

STEP 1

In a large pot bring to a boil beer and water with kielbasa and potatoes. 

STEP 2

Once it’s boiling, add corn, onions, one of the sliced up lemons and garlic.  Cover and cook for five minutes. 

STEP 3

Add clams and mussels to the top.  Sprinkle Old Bay seasoning over everything.  Cover and cook until clams open up.  About five minutes. 

STEP 4

Drain off liquid then pour the pot out on a table or in a large bowl.  Serve with butter on the side and a loaf of bread.

How to pull it off

1.     Prepare all ingredients – cut the kielbasa, shuck the corn, etc.

2.     Roll out freezer paper on the table and have paper towels, wipes, and extra napkins standing by

3.     Make the clambake

4.     While waiting for the clams to open up, melt the butter.

5.     Pour out the clambake.  Enjoy!

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Gin & Lillet Cocktail

The perfect refreshing cocktail for clams and crab on the beach!

Click here for the cocktail recipe

I can honestly say that clams are my favorite food. I cannot eat enough clams. When we took a roadtrip down the Pacific Coast Highway years ago, I stopped and ate all of the clams. It was the best.

Because clams are so simple to make - they just need a little steam - we made all kinds of clams. The biggest hit on that trip was the simplest of clams. But the one that sticks out the most was a spicy clam dish we had in Northern California. It was spicy, filled with sausage and brought out the best in the clams.

Now, I pick up clams at the grocery stores and make the dishes of my dreams - but they’ll never compare to those clams on the PCH.

You’ll love these clams because they are so easy to make. The secret - which is actually the secret to everything I make - is the buy the best ingredients. Go to a reliable fish monger (I love Whole Foods for everything), pick out a local sausage, and don’t skimp when buying spices. When you only have a few ingredients, you need them to be the best ingredients.

Spicy Clams with Israeli Couscous

Serves 4

1 pound Andouille sausage

4 pounds manila clams, rinsed

1 onion, about 1 cup diced

4 stalks celery, about 1 cup diced

1 clove garlic, grated

1 tsp paprika

½ tsp dried thyme

2 tbs olive oil

½ cup vermouth

½ cup chicken stock

1-15oz can diced tomatoes

2 cups Israeli couscous

STEP 1

In a large flat pan over medium heat cook the celery, onions, and garlic in olive oil until translucent.  Add sausage and spices.  Cook, gently breaking up, until cooked through.

STEP 2

Add the vermouth, tomatoes, and couscous.  Cover with a lid, reduce heat to low and cook about 8 minutes until the couscous is nearly done. 

STEP 3

Stir gently making sure the couscous is not sticking to the bottom of the pan.  Nestle the clams in the center of the couscous and cook an additional 3 – 5 minutes until the clams have opened all the way.  Discard any clams that have not opened. 

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Gin Rickey

A perfect cocktail alongside clams - and even better when the sun is shining (or we want the sun to be shining)

Clam Chowder is literally my favorite soup ever. We took a roadtrip several years ago down highway 101 which goes down the coast of Washington, Oregon and California (at some point it turns to Highway 1 but I can never remember where that happens). Every restaurant that we stepped into, I got clam chowder. Some were great. Some were gloopy. Some had too much dill. Some had too many potatoes. One was even red which is the most dreadful thing you can do to chowder.

Clam Chowder

Serves 4

4 strips bacon, chopped

1 small onion, finely chopped

4 stalks celery, finely chopped

2 cloves garlic

¼ lb potatoes, finely chopped

1 can clams

8 oz clam nectar/ clam juice

4 cups seafood stock

1 bay leaf

1 cup half and half

¼ cup flour

2 tbs parsley, chopped

1 bag oyster crackers

STEP 1

In a large pot, cook bacon until browned.

STEP 2

Add onion, celery, potatoes, and garlic. Cook until onions and celery are softened. Stir regularly.

STEP 3

Pour in stock and clams. Don’t drain the clams before – pour the liquid into the pot. Add the bay leaf. Cover and cook 20 minutes.

STEP 4

Whisk together half and half with the flour. Very slowly whisk in 1 cup of the hot soup broth.

STEP 5

Pour flour mixture into the soup pot and stir until incorporated.

STEP 6

Serve with fresh parsley and oyster crackers on top.

This is my ultimate summer dinner. It’s light and refreshing and cooks in no time at all. But best of all - it has clams! I adore clams. If you don’t have easy access to a beach full of them (we don’t - our beach does not have great clams) you can order them online. I buy from Hama Hama regularly.

Let me know what you think of it! And share your photos - tag me so I can see @ali.hedin. I can’t wait to see what you make.

Spaghetti with clams

Serves 4

1 pound spaghetti noodles

2 tablespoons olive oil

2 tablespoons butter

2 large shallots, roughly chopped

1 teaspoon red pepper flakes

1 cup white wine

2 pounds manila clams

1 lemon, zested and juiced

½ cup chopped parsley

STEP 1

Cook spaghetti noodles in a large pot and save 1 cup of pasta water after draining.

STEP 2

In a large skillet, heat oil and butter over medium heat.  Cook shallots and red pepper flakes until tender. 

STEP 3

Pour in wine, lemon zest & juice. Season with salt and pepper, and add clams.  Cover with a tight fitting lid and leave alone for 5 minutes or until most of the clams have opened.  Stir gently.  Any clams that haven’t opened should be discarded. 

STEP 4

Add cooked spaghetti to the clams and toss.  Pour in reserved pasta water ¼ cup at a time – you may not need all of the pasta water.  When the pasta does not seem dry, stop adding water.  Serve hot with chopped parsley.

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1. 

West Elm Enamelware Serving Bowl

::  2. 

Crate and Barrel Pop Acrylic Drink Glasses

  :: 3. 

Red Stripe Potholders

  :: 4.  

Le Creuset Dutch Oven

::  5.  

Tiffany Atlas Bangle Bracelet

photography by Brooke Clark

Studio B Photography

www.studiobportraits.com

If I had to pick a favorite food, it would be seafood.  Living in the Northwest certainly enables my love of seafood.  The perfect way to serve seafood for a crowd is with a clambake - mostly because it takes almost no time to cook and the whole thing is done in ONE pan!  A swanky one pot dinner.  

Enjoy the last days of summer.  I know I am!

photography by Brooke Clark

Studio B Photography

www.studiobportraits.com

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